Best 10 Black Bean Salad Dressing Recipes

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Black bean salad dressing is a delicious, versatile dressing that can be used to enhance the flavor of a variety of dishes. With its creamy texture, slightly sweet flavor, and smoky undertones, it adds a delightful layer of complexity to salads, tacos, burritos, and more. Black bean salad dressing is also incredibly easy to make, requiring just a few simple ingredients and a blender or food processor. Let's dive into the world of black bean salad dressing and explore the many ways you can use it to create tasty and memorable meals.

Check out the recipes below so you can choose the best recipe for yourself!

BLACK BEAN SALAD WITH AVOCADO-LIME DRESSING



Black Bean Salad with Avocado-Lime Dressing image

This colorful salad features a quick dressing made from creamy avocado, tangy lime juice, and zesty cilantro.

Provided by AR Cook

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 9

1 avocado, mashed
¼ cup chopped fresh cilantro
2 tablespoons lime juice
½ cup pumpkin seeds
4 cups shredded romaine lettuce
2 (15 ounce) cans no-salt-added black beans, drained and rinsed
1 cup grape tomatoes, halved
1 cup corn kernels
1 small red bell pepper, chopped

Steps:

  • Beat avocado, cilantro, and lime juice together in a large bowl until smooth.
  • Heat a small skillet over medium heat. Toast pumpkin seeds in skillet until lightly browned and fragrant, about 5 minutes.
  • Stir pumpkin seeds, romaine lettuce, black beans, grape tomatoes, corn kernels, and red bell pepper into the dressing to coat.

Nutrition Facts : Calories 398 calories, Carbohydrate 50 g, Fat 16.1 g, Fiber 17.1 g, Protein 19.3 g, SaturatedFat 2.7 g, Sodium 47.7 mg, Sugar 3.3 g

CHICKPEA AND BLACK BEAN SALAD WITH CHILI LIME DRESSING



Chickpea and Black Bean Salad With Chili Lime Dressing image

I got the concept of this recipe from a Canadian Living magazine, but changed it around a bit....cut the oil and kicked up the seasonings I liked it so much, I was having it for breakfast.

Provided by Abby Girl

Categories     Black Beans

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 14

2 cups green beans, chopped
1 (19 ounce) can chickpeas, rinsed and drained
1 (19 ounce) can black beans, rinsed and drained
1 orange bell pepper, diced
1 cup corn kernel
2 green onions, sliced
1/4 cup fresh coriander or 1/4 cup parsley, chopped
2 tablespoons olive oil
1 teaspoon lime rind, grated
1 1/2-2 teaspoons lime juice
2 teaspoons chili powder
1 teaspoon sugar
1/4 teaspoon salt
pepper

Steps:

  • In saucepan, bring water to a boil. Add green beans and cook until tender crisp, about 5 minutes. (If using frozen corn, add to the beans and cook for 1 minute) Drain and chill in cold water; drain and set aside.
  • Drain and rinse chickpeas and black beans thoroughly; place in a large bowl. Add orange pepper, corn and onions; set aside.
  • CHILI LIME DRESSING: Combine the ingredients; pour over the beans and toss to coat (Can be made ahead: cover and chill for up to 24 hours).
  • Adjust seasoning to personal preference.
  • Options:
  • Add/or change to red pepper.
  • Add/or change to red kidney beans.

BLACK BEAN, CORN AND RED PEPPER SALAD WITH CHILE-LIME DRESSING



Black Bean, Corn and Red Pepper Salad With Chile-Lime Dressing image

This recipe was in the Seattle Times August 20, 2008. It's different from other black bean and corn salads I think because of the lime juice. When I made it, I used only one can of beans and that was plenty for us. I also used garlic salt instead of regular salt. This is a very good and refreshing salad that goes well with Mexican food. I think it would also be good with a couple of fresh, seeded, and minced jalapenos added.

Provided by Kendra

Categories     Corn

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 teaspoon cumin, ground
1/2 teaspoon chili powder
1 pinch cayenne
6 tablespoons lime juice
4 tablespoons olive oil
salt (to taste)
2 (15 ounce) cans black beans, rinsed and drained
1 (14 ounce) can corn
1 red bell pepper, diced
1/2 cup red onion, finely minced
1/4 cup cilantro, Chopped
3 green onions, very thinly sliced

Steps:

  • In a small bowl, whisk together cumin, chili powder, lime juice, olive oil and salt.
  • In a medium bowl, mix the beans, corn, red pepper and red onion.
  • Pour the dressing over the salad and mix well.
  • Chill if desired.
  • Just before serving, top with cilantro and green onion.

Nutrition Facts : Calories 267.6, Fat 8.1, SaturatedFat 1.2, Sodium 13.5, Carbohydrate 41.2, Fiber 11.4, Sugar 3, Protein 11.5

BLACK BEAN-CHICKEN SALAD WITH CREAMY CILANTRO PESTO DRESSING



Black Bean-Chicken Salad with Creamy Cilantro Pesto Dressing image

Main-dish salad ready in 20 minutes! Serve this tossed chicken mixed with pasta, creamy cilantro pesto dressing, tomato and beans.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 16

2 teaspoons olive or vegetable oil
1 pound boneless, skinless chicken breast halves, cut into 1/2-inch strips
1 teaspoon chili powder
1/4 teaspoon garlic salt
2 cups uncooked rigatoni pasta (6 ounces)
1 large tomato, chopped (1 cup)
1 can (15 ounces) black beans, rinsed and drained
1 1/2 cups chopped fresh cilantro
1/2 cup shredded Parmesan cheese
1/3 cup pine nuts
1/3 cup olive or vegetable oil
1/4 cup whipping (heavy) cream
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1/8 teaspoon ground red pepper (cayenne)
2 cloves garlic

Steps:

  • Prepare Creamy Cilantro Pesto Dressing. Heat oil in 10-inch skillet over medium- high heat. Cook chicken in oil 6 to 8 minutes, stirring occasionally, until no longer pink in center. Toss chicken, chili powder and garlic salt; set aside.
  • Cook and drain pasta as directed on package. Rinse with cold water; drain. Mix pasta, chicken, dressing, tomato and beans.

Nutrition Facts : Calories 545, Carbohydrate 54 g, Cholesterol 60 mg, Fiber 7 g, Protein 31 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 370 mg

MANGO, AVOCADO AND BLACK BEAN SALAD WITH LIME DRESSING



MANGO, AVOCADO AND BLACK BEAN SALAD WITH LIME DRESSING image

Categories     Fruit     Side     Low Fat     Vegetarian     Quick & Easy     Low Cal     Avocado

Yield 6 servings

Number Of Ingredients 11

2 ripe but firm avocados, halved, peeled and cubed
3 tblsp lime juice, divided
2 ripe but firm mangoes, peeled and cubed
1 jalapeno, stemmed, seeded, and finely chopped
1 tsp lime zest
2 tblsp chopped cilantro, plus more for garnish
1/2 tsp salt
1/4 tsp fresh ground black pepper
1/4 tsp sugar
3 tblsp EVOO
1 (15oz) can black beans, rinsed and drained

Steps:

  • Gently toss avocado with 1tblsp of lime juice in a medium bowl. Add mango and jalapeno, gently tossing to combine. Set aside. Whisk together remaining 2 tblsp lime juice, zest, cilantro, salt, pepper, and sugar in a large bowl. Whisk in oil until thoroughly combined to make a thick dressing. Add avocado mixture and black beans and toss gently. Spoon salad onto plates, garnish with cilantro and serve immediately.

CHICKEN AND BLACK-BEAN SALAD WITH SPICY RANCH DRESSING



chicken and black-bean salad with spicy ranch dressing image

Make and share this chicken and black-bean salad with spicy ranch dressing recipe from Food.com.

Provided by Chef Christine

Categories     Chicken

Time 15m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 cup low-fat mayonnaise
1/4 cup low-fat sour cream
1/2 cup chopped cilantro
1 teaspoon grated lime zest
3 tablespoons lime juice
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
3/4 teaspoon salt
12 ounces cooked chicken breasts, cut into 3/4 inch cubes (3 cups)
1 (15 ounce) can black beans, rinsed and drained
2 ears corn, cooked and cut from cob
1 red bell pepper, diced
1/4 cup diced red onion
2 heads bibb lettuce, separated into leaves

Steps:

  • stir together mayonnaise, sour cream, cilantro, lime zest, lime juice, cumin, ground red pepper, and salt in a large bowl; gently stir in chicken, beans corn, bell pepper,and onion.
  • divide lettuce evenly among four plates and top with chicken salad.

GRILLED PORK, TOMATO, FRISéE, AND BLACK BEAN SALAD WITH CHIPOTLE CITRUS DRESSING



Grilled Pork, Tomato, Frisée, and Black Bean Salad with Chipotle Citrus Dressing image

Categories     Bean     Citrus     Pork     Tomato     Summer     Grill/Barbecue     Lettuce     Gourmet

Number Of Ingredients 11

For dressing:
2 canned chipotle chiles in adobo 1/4 cup bottled Major Grey's chutney
1/4 cup bottled Major Grey's chutney
1/4 cup fresh orange juice
1/4 cup fresh lime juice
2 ears corn
1 pound vine-ripened tomatoes (about 3 medium)
10 radishes
1 cup drained canned black beans
1 pound pork tenderloin
2 large heads frisée (French curly endive; about 1/2 pound total)

Steps:

  • Prepare grill
  • Make dressing:
  • Mince enough chipotles to measure 2 teaspoons. In a blender puree chipotles, chutney, citrus juices, and salt to taste until dressing is smooth. Dressing may be made 1 day ahead and chilled, covered.
  • Cut enough corn from cobs to measure 1 cup. In a small saucepan boil corn in water to just cover until crisp-tender, about 2 minutes. In a colander drain corn and rinse under cold water to stop cooking. Pat corn dry and cut tomatoes and radishes into 1/4-inch dice. Vegetables may be prepared up to this point 4 hours ahead and chilled separately, covered.
  • Pat pork dry and season with salt and pepper. Grill pork on a lightly oiled rack set 5 to 6 inches over glowing coals, turning it, until a thermometer inserted diagonally into center registers 155°F., 15 to 20 minutes. (Alternatively, pork may be grilled in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.) Let pork stand 5 minutes and thinly slice. Chop frisée and transfer with corn, tomatoes, radishes, beans, and pork to a large bowl.
  • Just before serving, toss salad with dressing.

DIVA DIABETIC'S BLACK BEAN SALAD WITH CHILI LIME DRESSING



Diva Diabetic's Black Bean Salad With Chili Lime Dressing image

....perfect, healthy side dish, along with a slice of the DIVA DIABETIC'S TEX-MEX TURKEY MEATLOAF! :)

Provided by DIVADIABETIC

Categories     Beans

Time 15m

Yield 4-6 healthy servings, 4-6 serving(s)

Number Of Ingredients 13

2 (15 ounce) cans black beans, very well drained
1 small red onion, finely diced
1 tomatoes, finely diced
1 small red pepper, finely diced
1 garlic clove, finely diced
2 teaspoons cilantro, finely diced
1 teaspoon red wine vinegar
1/2 teaspoon cumin
1/2 teaspoon chili powder
2 limes
3 tablespoons olive oil
1 tablespoon cilantro, chopped
salt, pepper to taste

Steps:

  • In a jar with a tight lid, shake together the vinegar, oil, the juice of both limes- freshly squeezed, salt and pepper to taste. Add the rest of the ingredients in a large bowl, and drizzle with the dressing. Mix well, adding salt/pepper to taste if desired. Garnish with fresh cilantro and enjoy!

BLACK BEAN SALAD WITH LIME-CUMIN DRESSING



BLACK BEAN SALAD WITH LIME-CUMIN DRESSING image

Categories     Salad     Bean     Citrus     No-Cook     Vegetarian     Quick & Easy     Healthy     Vegan

Yield 4 servings

Number Of Ingredients 11

Salad:
1 cup sliced red or green cabbage
3/4 cup vertically sliced red or white onion
2 (15 oz) cans of black beans rinsed and drained.
1 fresh tomato
Dressing:
1/4 cup fresh lime juice
1 tablespoon sugar
1 tablespoon olive oil
1/4 teaspoon ground cumin
zest from 1 lime

Steps:

  • Salad: combine cabbage, onion, black beans, tomato in bowl, toss well. Dressing: combine lime juice, lime zest, sugar, oil, cumin in small bowl, whisk till blended. Pour over bean mixture, toss to coat. garnish with lime slices.

SOUTHWESTERN BLACK BEAN AND LETTUCE SALAD WITH SALSA VERDE DRESSING



Southwestern Black Bean and Lettuce Salad with Salsa Verde Dressing image

You won't even miss the meat in this satisfying salad chock-full of beans, veggies and mouthwatering Southwest flavor. -Heather Carroll, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 18

1 package (5 ounces) spring mix salad greens
1 large tomato, seeded and chopped
1 large red onion, chopped
1 medium ripe avocado, peeled and chopped
1 cup canned black beans, rinsed and drained
4 green onions, chopped
1/2 cup shredded reduced-fat cheddar cheese
1/2 cup minced fresh cilantro
DRESSING:
1/2 cup salsa verde
1/2 cup fat-free plain Greek yogurt
2 tablespoons minced fresh cilantro
1 tablespoon thinly sliced green onion
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 tablespoon olive oil
1-1/2 teaspoons honey
1/8 teaspoon pepper

Steps:

  • In a large bowl, combine the first eight ingredients. In a small bowl, whisk the remaining ingredients. Pour over salad mixture; toss to coat. Serve immediately.

Nutrition Facts : Calories 277 calories, Fat 14g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 439mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 10g fiber), Protein 14g protein. Diabetic Exchanges

Tips:

  • Use ripe, fresh black beans. Canned black beans can be used, but fresh beans will give your salad a more vibrant flavor and texture.
  • Don't overcook the black beans. They should be cooked until they are tender but still hold their shape.
  • Use a variety of vegetables in your salad. This will add color, flavor, and nutrients.
  • Choose a dressing that complements the flavors in your salad. A vinaigrette or a citrus-based dressing is a good option.
  • Serve the salad immediately or chill it for later. Black bean salad can be served as a main course or a side dish.

Conclusion:

Black bean salad is a delicious, healthy, and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover black beans, and it is also a good source of protein, fiber, and vitamins. With so many different variations, there is sure to be a black bean salad recipe that everyone will enjoy.

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